New This Month

Chocolate Roulade with Chocolate Glaze

34

Clad in a satiny chocolate glaze and rolled with chestnut mousse, this black-tie cake with gold leaf-adorned chestnuts is fitting for New Year's Eve.

  • Servings: 10

Photography: Ellie Roulade

Source: Martha Stewart Living, January 2005

Ingredients

  • Vegetable-oil cooking spray
  • 1/4 cup unsweetened cocoa powder, plus more for dusting
  • 1/2 cup cake flour (not self-rising)
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 4 large eggs
  • 1/2 cup sugar
  • 3 tablespoons unsalted butter, melted
  • Armagnac Syrup
  • Chestnut Mousse
  • Chocolate Glaze
  • Chestnuts, in syrup, drained, for garnish

Directions

  1. Preheat oven to 375 degrees. Coat a 13-by-18-inch rimmed jelly-roll pan with cooking spray; line with parchment. Coat lining with cooking spray. Dust with cocoa; tap out excess. Sift cocoa, flour, cornstarch, and salt together into a bowl; set aside.

  2. Put eggs and sugar in the heatproof bowl of an electric mixer; set over a pan of simmering water. Whisk constantly until sugar is dissolved and eggs are hot to the touch. Transfer bowl to mixer fitted with the whisk attachment. Beat on high speed until pale, fluffy, and cool.

  3. Sprinkle flour mixture over egg mixture; gently fold in with a rubber spatula. When almost combined, pour melted butter down side of bowl; fold in. Pour batter onto pan; smooth. Bake until cake pulls away from sides of pan and is springy to the touch, 8 to 10 minutes.

  4. Run a thin knife around cake. Invert onto a clean kitchen towel dusted generously with cocoa; peel off parchment.

  5. Starting from one short end, roll cake, using towel to guide into a log. Transfer to a wire rack; let cool completely.

  6. Unroll cake. Brush surface with Armagnac syrup; then spread with mousse, leaving a 1/2-inch border. Roll up again, using kitchen towel. Bring towel's edges together along top of cake; secure with clothespins (leave ends open). Refrigerate at least 4 hours or overnight.

  7. Transfer cake to a rack set over a rimmed baking sheet; remove towel. Pour glaze on top. Refrigerate 30 minutes. Garnish with chestnuts, if desired.

Cook's Notes

For a fancy garnish, use a dry, fine-tipped paintbrush to dab a piece of edible gold leaf onto each chestnut. The chocolate roulade can be made 1 day ahead.

Reviews Add a comment

  • roundhouse27
    24 NOV, 2008
    Delicious, but the cake collapsed as I rolled it so it looked like a mess :(
    Reply
  • jane21
    20 OCT, 2008
    I would like to make this recipe but the recipe for the Chestnut Mousse does not come up. I would love to have the recipe for the mousse. Please send it to me at sharonjb75080-ofoto@yahoo.com
    Reply
  • mmsrjs
    21 JUL, 2008
    HEY THANKS A LOT cocinando en BCN FOR THE INFORMATION ON THE BUTTER, I'M SURE donnakwhite WOULD THANK YOU ALSO IF SHE COMES BACK TO THIS RECIPE. AT ANY RATE I THANK YOU. MARLENE
    Reply
  • Cocinando_en_BCN
    31 JAN, 2008
    For the reviewer above, in the recipe published in the Jan 2005 issue calls for "3 tablespoons unsalted butter, melted". It seems that this is missing in the internet recipe. I made the recipe for a formal dinner and my guest were very impressed with it. They said that "it tasted like store-bought" something that in Spain is high praise, he,he. As for me, I found it a little time consuming, but the results payed off for the time in the kitchen
    Reply
  • donnakwhite
    26 DEC, 2007
    The cake ingredient list doesn't even call for butter--"When almost combined, pour melted butter down side of bowl; fold in" --Are recipes tested Before placing on the site???? Not impressed.
    Reply